𝔖 Bobbio Scriptorium
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Turnip Green Juice Preserves Meat Flavors

Book ID
124674439
Publisher
JSTOR
Year
1964
Weight
318 KB
Volume
86
Category
Article
ISSN
0096-4018

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Treatment of meats with ionising radiati
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✍ D. N. Rhodes; H. J. Shepherd πŸ“‚ Article πŸ“… 1967 πŸ› John Wiley and Sons 🌐 English βš– 288 KB

Irradiation of vacuum-packed back cuts of green bacon with a dose of 0.44 Mrad delayed spoilage at -1" from 9 to more than 40 weeks, imd at 5" from 4 to more than 20 weeks. Organoleptic quality remained good throughout storage except for a very slight irradiation odour, detectable in the raw product